Nutrition info - Recipes

Indian Spinach and Tofu Crockpot

For an unusual and nutritious vegetarian meal, give this slow-cooked Indian meal a try. Frying beforehand makes tofu tasty, and the dish is spiced perfectly.

Indian Spinach and Tofu Crockpot


For 4 people

  • 2 boxes of frozen spinach, drained (I used one chopped, and one whole leaf)
  • 16 ounce(s) extra firm tofu
  • 1 yellow onion, diced
  • 3 smashed and chopped garlic cloves
  • 1 can garbanzo beans, drained
  • 2 teaspoon(s) ginger, peeled and grated
  • 1/2 teaspoon(s) kosher salt (and then more later to taste)
  • 1 teaspoon(s) cumin
  • 1/10 cup(s) curry
  • 1/10 cup(s) coriander
  • 1/2 teaspoon(s) chile powder
  • 1/2 teaspoon(s) garam masala
  • 4 floz water
  • 1 cup(s) cornstarch to coat the tofu
  • 2 cup(s) Olive oil to fry the tofu


Drain tofu -- squeeze between some paper towels or a clean dish cloth to get as much liquid out as possible. Cut it into 1-inch cubes and toss it with cornstarch. Fry in butter until golden brown -- resist the urge to flip; tofu takes awhile to brown. While the tofu is browning, squeeze out all of the moisture from the spinach and add to crockpot. Dice up the onion, mince the garlic and add to crockpot. Drain beans and pour them in. Add all of the spices. Stir in 1/2 cup of water. Add the tofu to the very top of the spinach. Cover and cook on low for about 4 hours. This doesn't take very long to cook. Serve over white rice, and scoop up with naan, pitas or corn tortillas.

Nutrition facts

  • Kcal: 1346.06 kcal
  • Fibers (g): 10.45g
  • Sodium (mg): 689.93mg
  • Carbs: 57.61g
  • Fat: 116.83g
  • Saturated fat (g): 15.83g
  • Proteins: 22.31g